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A solid favorite. So very balanced, both in color and nutrition. I'm making a mental note to keep this on my fav' soups list.
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My Knott’s Berry Farm Cookbook is dated 1980 so I wondered just how its Navy Bean Soup recipe would stack up against today’s interpretations. Nearly 35 years later I have learned those vintage recipes can be hard to beat: plain and simple, hearty and satisfying. We loved this version, and that was just First Day judgment. Can hardly wait for Day Two leftovers! Hurry, Tomorrow!
Ingredientes
- 1 pound package white navy beans
- 1 ham bone (or hamhock)
- 1/2 pound ham, diced
- 2 quarts chicken broth
- 1 large or 2 medium onions , diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 4 tomatoes, diced (I used 1 large fresh tomato and one 15-ounce can diced tomatoes)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- Salt & pepper to taste (NOTE: Salt is not really necessary. Taste for seasonings before you add any additional herbs or soup flavorings you like - dried red pepper flakes, ground cumin, butter)
Direcciones
- Use the Quick Soak bean method on package, or soak beans overnight if preferred.
- Place hambone or hamhock in large soup kettle or stock pot, along with diced ham and chicken broth. Bring to a boil, reduce heat and simmer for 1/2 hour while you prepare vegetables.
- Strain soaking water from beans, then add beans to stock pot with onions, garlic, celery, carrots, tomatoes, tomato paste, bay leaf, and thyme.
- Bring again to a boil, reduce heat and simmer covered 2 or more hours until beans are tender, stirring occasionally. Add additional broth if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil ) if desired. Remove hambone or hamhock and cool slightly; cut ham bits away from bone and fat; dice and add ham back to soup pot; discard bones and fat trimmings. Taste soup for seasonings and adjust to taste.
- YIELD: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 27 | 10% |
| Total Fat 3.01g | 4% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 764mg | 32% |
| Potassium 1126mg | 32% |
| Total Carbs 41.3g | 11% |
| Dietary Fiber 16.2g | 54% |
| Sugars 4.94g | 3% |
| Protein 20.86g | 33% |
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